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PAMPERED CHEF'S RASPBERRY TRUFFLE CAKE

List of Ingredients




1 pkg devil's food cake mix
1 (3 oz) pkg raspberry gelatin
1 (8 oz) pkg cream cheese, softened
3 eggs
1 (8 oz) container sour cream
1/2 cup semi-sweet chocolate chips
1 (8 oz) container frozen whipped topping, thawed, divided
1/4 cup almonds, chopped
1/2 pint fresh raspberries (optional)



Recipe



Lightly spay a microwave safe tube pan. Combine cake mix and gelatin; blend well and set aside. Whisk cream cheese until smooth, add eggs and sour cream; whisk until smooth. Add cream cheese mixture to cake mix and mix until smooth. Spoon batter into tube pan, spreading evenly.

Microwave cake on HIGH for 11-14 minutes or until cake tester inserted in center comes out clean. (Cake will be slightly moist on top near center.) Place on cooling rack for 10 minutes. Loosen cake from side of pan; invert onto serving plate.

Place chocolate chips and half of whipped topping in microwave safe bowl and microwave on HIGH for 15-30 seconds or until melted; stir until smooth. Drizzle glaze over cake. Garnish cake with remaining whipped topping. Sprinkle chopped almonds over cake and garnish with fresh raspberries, if desired.

Yield 12 Servings